Rissoles with Cabbage Mash

Rissoles with Cabbage Mash
The PaleoHack Cookbook

You will need...

  • 2 bacon rashers (140g), chopped finely.

  • 1 small brown onion (80g), chopped finely

  • 1 tablespoon worcestershaire sauce

  • 1 cup (70g) stale breadcrumbs

  • 1 egg

  • 1/4 cup coarsely chopped fresh parsely

  • 500g beef mince

  • 2 tablespoons barbecue suace

  • 2 cups (500ml) beef stock

  • 1 tablespoon cornflour

  • 2 tablespoons water

Cabage Mash

  • 1 kg potatoes, quartered

  • 1/4 cup (60ml) milk

  • 20g butter, chopped

  • 200g finely shredded savoy cabbage

  • 1 small white onion (80g), chopped finely.

How to make Rissoles with Cabbage Mash for kids:

  1. Cook potato for cabbage mash.

  2. Cook bacon and onion in medium frying pan, stirring until onion softens. Remove from heat.

  3. Using hands, combine Worcestershire sauce, breadcrumbs, egg, parsley, mince and half of the barbecue sauce with bacon mixture in large bowl; shape mixture into eight rissoles.

  4. Cook rissoles in the same pan in batches until browned both side and cooked through. Cover to keep warm.

  5. Place stock and remaining sauce in same pan; bring to a boil. Stir in blended cornflour and water; cook.

  6. Finish cabbage mash. Serve rissoles and cabbage mash topped with gravy.

Cabbage Mash: Boil, steam or microwave potato until tender; drain. Mash potato with milk and butter until smooth; stir in cabbage and onion.

Serve 4: Per serving 18.3g fat; 2282kJ (546 cal).

 


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The PaleoHack Cookbook

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